Anthony Bourdain

"The freshest fish only needs the right cut, a little citrus and no heat. The whole place is served whatever menu he's doing that day, same for everybody. And today, the flounder he got from the market is particularly nice, so that's what we're getting. Generally thicker pieces to stand up to the spices acids. First up an octopus and flounder ceviche. It is good."

Steve Dolinsky

"Ours began with large hunks of flounder and discs of octopus, swimming in bright lime juice; we added some aji limó – the classic red chile that provides heat to ceviches – and devoured the plate in about 4 minutes."

Tim Carman

"And the seviche that landed at my table was unlike anything I’ve had in the States: a mixture of octopus and sole, barely touched with lime juice and sprinkled with sliced red onion, salt and (I kid you not) fresh cracked pepper. The server provides you with a little cup of diced rocoto peppers to spice the seviche to your desired heat level. The dish was masterly and egoless all at the same time, and I fell hard for Chez Wong."

Marcus Nilsson

"The selection might be sparse, but his sole and octopus ceviche is anything but. The fish spends no more than a minute or two in the lime juice. Every ingredient bows down to the sheer magnificence of the fish. It’s a purist ceviche."

Brys Stephens

"One of the highlights of my recent trip to Peru was ceviche at Chez Wong, a kind of cult ceviche shop that exemplifies the fused cuisine of Lima. The dish was unbelievable. The ceviche included flounder, squid, and red onion, and seemed first cured with salt in the Peruvian way, yielding a deeply flavorful, umami-laden taste."

Niamh Shields

"We each get one very large plate of beautiful flounder and octopus sashimi. They had been resting in the leche de tigre for just seconds and the flounder was so tender and the octopus firm and very fresh. A little bowl of chopped rocoto chilli was placed on the side, which I sprinkled liberally on mine. Wonderful."

Virginia Miller

"Dining in Javier Wong’s home, a humble restaurant in a residential area marked by graffiti and grit, was simply one of the best meals of my life. He tosses bits of raw, fresh fish and possibly octopus with lime and red onion, making a simple, pristine ceviche. Chef Wong’s Chinese dishes will forever haunt my dreams."

Mayssam Samaha

"We dig in and the first bite elicits moans of pleasure and approving nods from every single person in the room. I am a huge fan of ceviche and this was definitely one of the bests I’ve ever had, if not the best."

Nico Vera

"One bite. Just. One. Bite. And you realize what a difference fresh ingredients make and that no ceviche anywhere in the world tastes like it does in Peru. So you walk up to the chef to thank him personally, tell him you come from California, and share that you cook Peruvian pop-ups in San Francisco, and that here, now, this was truly the best ceviche you’ve ever had."

A.J. Samuels

"With an open-air kitchen, patrons can see Wong slicing fish for the traditional flounder and octopus ceviche. Sankuay is remarkable as both meal and spectacle."